Coconut Bars

I love the versatility of coconut. The water in the middle of the fruit is full of electrolytes and makes for a refreshing drink. The meat can be dried and flaked to make any number of dishes. The dried meat can also be powdered for flour, or the oil can be pressed out for coconut oil. Coconut offers many nutrients, including potassium, lauric acid, and healthy fatty acids with anti-fungal and anti-microbial properties.

A friend recently brought this dessert to a dinner I attended. The almond-cookie crust, coconut, and zest of lemon form the perfect combination for a not-too-sweet dessert. The recipe can be made in bar form, or baked in mini-muffin cups for a portable treat.

Can I substitute almond meal for the dehydrated almonds? Do you know how much almond meal that would be equivalent too? Luckily, your cookbook explained to me that 3/4 cup almonds would not be the same as 3/4 cup finely ground almonds. ;) I think I've made that mistake a few times, which explains my baking issues.

Yes, you can substitute. I'm not completely sure about the measurement, but I'd say 3/4 cup almonds would make about 1/2 cup of almond meal. I'll grind some up today or tomorrow and let you know. Good question!